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Fit for Table download ebook

by BASC,D&J Knowles

Fit for Table download ebook
ISBN:
1846890063
ISBN13:
978-1846890062
Author:
BASC,D&J Knowles
Publisher:
Quiller Publishing Ltd (July 14, 2009)
Language:
ePUB:
1280 kb
Fb2:
1155 kb
Other formats:
mbr lit lrf rtf
Subcategory:
Rating:
4.7

If not, help out and invite D&J to Goodreads.

Fit For Table: The Cook's Guide To Game Preparation by. Mike Robinson, D&J Knowles. If not, help out and invite D&J to Goodreads.

You've caught your game-now how do you prepare it for the table? Leading chef Mike Robinson has collaborated with Nick Ridley to prepare a step-by-step guide that is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, and deer, as well as more unusual quarry such as squirrel and boar. Detailed instructions show the correct way to gut, skin, and prepare game for cooking.

Patterned Fitted Table Cover with Soft Flannel Backing and Durable Wipe-Clean Vinyl Construction, Blue Print . Easily cleaned, just take a damp cloth or sponge and wipe clean.

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BASC is giving you the chance to win a made to measure one worth £16 . Keep sustainability to the fore, keep game on your table and keep practicing!

BASC is giving you the chance to win a made to measure one worth £16,480! You will be flown out free of charge to the factory in Brescia, Italy, for the ‘Perazzi experience’. You will be fitted and measured for the stock and then given the choice of hand engravings, barrel lengths, chokings and rib styles. Then after firing in the patterning tunnel and agreeing the fit, you will choose your stock from a huge selection of walnut blanks. Keep sustainability to the fore, keep game on your table and keep practicing! "So many ways" people can contribute to the future of shooting.

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Youve caught your game now how do you prepare it for the table? Leading chef Mike Robinson has collaborated with Nick Ridley to prepare a step-by-step guide which is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, deer etc as well as more unusual quarry such as squirrel and boar. Detailed instructions show the correct way to gralloch, gut, skin and prepare the game for cooking. Written by a leading chef who specialises in game cooking, this unique book will be an excellent reference source for all field sportsmen, chefs and anyone else who is involved in the preparation of game